FOOD PREPERATION & SERVICE

Course Content and Duration 

 

The Food Preparation and Service programme of studies is designed to equip students with multiple skills in basic Food Preparation and Production and in Food and Beverage Service. The programme provides a broad introduction to the theory and practical sides of food preparation and food service, giving the necessary knowledge and practical experience to operate as a front line worker in a kitchen environment of a typical service outlet. 

 

This Certificate programme runs over two semesters, followed by a period of fourteen (14) weeks Local Industrial Trade Practice between semester 2 and semester 3. 

 

Entry Criteria 

 

The minimum entry requirements are: 

 

i. two (2) SEC "O" Level passes or equivalent at grade 5/C or above.  

 

 

Preference will be given to students having passes in Languages, Mathematics, Home Economics and ECDL Certificate. 

 

Students much achieve at least a Pass grade in all Foundation Level modules to be awarded the Foundation Level 1 Certificate in Food Preparation and Service. 

 

Minimum Age 

 

The minimum age for applicants for the Foundation level Certificate is sixteen (16) years of age as on 30th June 2006. 

 

Modules covered 

 

FBF 11 - FOOD SERVICE BASIC THEORY 

 

FBF 12 - FOOD SERVICE BASIC PRACTICAL 

 

FBF 13 - BEVERAGE SERVICE BASIC THEORY 

 

FBF 14 - BEVERAGE SERVICE BASIC PRACTICAL 

 

FPF 11 - KITCHEN AND LARDER BASIC THEORY 

 

FPF 12 / FPF 22 - KITCHEN & LARDER BASIC PRACTICAL  

 

FPF 13 - PASTRY AND BAKING BASIC THEORY 

 

FPF 24 - PASTRY & BAKING BASIC PRACTICAL INDIVIDUAL 

 

LLE 01 - FOUNDATION ENGLISH LANGUAGE STUDIES 

 

COF 01 - CAREER OPPORTUNITIES IN THE HOSPITALITY INDUSTRY 

 

CSF 01 - CUSTOMER CARE 

 

HSF 01 - FOOD HYGIENE, HEALTH AND SAFETY 

 

Apart from the above modules the students have to attend a number of tutorial sessions in a year and successfully complete their LITP programme. 

 

Tutorials: 

 

Throughout the academic year the students will be asked to attend a number of set tutorials arranged with their assigned tutor. 

 

During these tutorials the student will receive: 

To obtain the credit value students need to attend their compulsory tutorial sessions. Students are also welcome to attend further tutorial sessions should they feel it is necessary. 

 

Local Industrial Trade Practice (LITP) 

 

Full-time students will be required to undertake compulsory 14-week Local Industrial Trade Practice (during the summer months) in establishments assigned to them by the Institute of Tourism Studies. 

 

Conditions of employment and remuneration payable to students during the LITP will be in accordance with local current employment regulations. 

 

The satisfactory completion of the LITP is a requirement for the award of the Diploma in Hospitality and Tourism Management programme of studies. 

 

The students may find their own LITP placement, provided that the Institute approves such arrangement. 

 

Progression 

 

Students who pass in all subjects with an average grade of not less than 65% and at least a grade of 65% in the core modules (Theory and Practice) at Foundation Level can then apply for the Food Preparation and Service and Supervisory Studies programme of studies or Food and Beverage Service and Supervisory Studies programme of studies. 

 

Students who pass in all foundation level modules but DO NOT achieve an average of 65% in the core modules or 65% in the selected option may proceed to the Craft Certificate in Food and Beverage Service or Craft Certificate in Food Preparation and Production.